Serves: 2
Prep: 10 mins
Cook: 15 mins

321 kcal
22g Fats
19g Carbs
24g Protein

Gluten-Free, Dairy-Free, Low Calorie, Vegetarian, Quick

• 1 tbsp. coconut oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 4 cups (300g) mushrooms, sliced
• 2 cups (450g) leaf spinach
• 4 eggs
• handful parsley, chopped

Heat the oil in a large pan over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft. Next, add the mushrooms and cook for another 3-4 minutes. Season with salt and pepper.
 
Now start adding the spinach to the pan, you will likely have to do this in batches. Cover the pan with a lid and let it wilt, repeat this step until all the spinach is in the pan. Stir well and taste for seasoning.
 
Make 4 indentations (‘wells’) in the spinach and break an egg in each. Cook for 5-6 minutes covered with a lid until egg whites are set.

Dress in fresh parsley and serve.